Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crockpot Mexican Chicken Pozole Verde

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Main Dish
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Gluten Free

Description

This Crockpot Mexican Chicken Pozole Verde is a rich and hearty soup made with shredded chicken, hominy, and a vibrant green chile broth. Slow-cooked to perfection, this dish is full of deep flavors and topped with fresh garnishes for the perfect comforting meal.


Ingredients

Units Scale

For the Soup:

  • 1 1/2 lbs boneless, skinless chicken breasts (or thighs)
  • 1 (25 oz) can hominy, drained and rinsed
  • 4 cups chicken broth
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 1 (4 oz) can diced green chilies
  • 1 cup salsa verde
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp chili powder
  • 1/2 tsp salt (adjust to taste)
  • 1/4 tsp black pepper
  • 1 small jalapeño, chopped (optional for extra spice)
  • Juice of 1 lime

For Garnishing:

 

  • Sliced radishes
  • Chopped fresh cilantro
  • Shredded cabbage
  • Diced avocado
  • Lime wedges
  • Crushed tortilla chips
  • Crumbled queso fresco

Instructions

  • Prepare the Crockpot:

    • Place the chicken in the slow cooker.
    • Add hominy, chicken broth, onion, garlic, diced green chilies, salsa verde, cumin, oregano, chili powder, salt, pepper, and jalapeño (if using).
  • Slow Cook:

    • Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender and shreds easily.
  • Shred the Chicken:

    • Remove the chicken, shred it with two forks, and return it to the crockpot.
    • Stir in fresh lime juice. Adjust seasoning if needed.

 

  • Serve & Garnish:

    • Ladle the pozole into bowls.
    • Top with sliced radishes, fresh cilantro, shredded cabbage, avocado, and a squeeze of lime.
    • Serve with tortilla chips or warm corn tortillas on the side.

Notes

  • Make it spicier by adding more jalapeños or a dash of cayenne.
  • Prefer a thicker broth? Blend ½ cup of the hominy with some broth and stir it back in.

 

  • Storing leftovers: Refrigerate for up to 4 days or freeze for up to 3 months.